Carnivore Recipes & Resources

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Smash Burgers

Ground beef smashed thin on a hot pan for crisp, lacy edges. Stack two patties and eat them with a knife and fork.

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Two stacked smash burger patties with crisp edges, no bun

Smashing the beef flat in the first 30 seconds gives you far more browned crust than a thick patty. Work fast and use a sturdy spatula.

Recipe

Smash Burgers

Prep
5 min
Cook
8 min
Total
13 min
Meat
Beef
Method
Pan-seared

Strict carnivore: only meat, fish, eggs, butter or animal fat, salt and water. Our ingredient policy

Ingredients

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Method

  1. Divide the beef into 4 loose balls. Do not pack them tightly.
  2. Heat a cast-iron pan or griddle over high heat for 5 minutes.
  3. Put 2 balls in the pan and immediately smash each one flat with a sturdy spatula, pressing hard for 10 seconds. Salt the tops.
  4. Cook 2 minutes, until the edges are deep brown and crisp. Scrape under each patty and flip.
  5. Cook 1 minute more, until the patties reach 160°F. Top with a little butter if you like, and repeat with the rest.

Tips

A square of baking paper between the spatula and the meat stops it sticking when you smash.

Storage and reheating

Best fresh. Leftovers keep 3 days in the fridge.

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